Olive oil cake with lemon glaze

Ingredients for 1 servings:

• 4 eggs
• 300 g sugar
• 1 packet of vanilla sugar
• 200 ml olive oil
• 450 g flour
• 3 tsp baking powder
• ½ lemon(s), organic, zest
• 200 ml carbonated mineral water
• 125 g butter
• 200 g powdered sugar
• 1 lemon(s), juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

quick, moist sheet cake

For the batter, first beat the eggs with the sugar and vanilla sugar until frothy and white. Then stir in the olive oil and add the lemon zest. Then sift the flour with the baking powder and fold in briefly. Finally, add the mineral water to the batter while stirring. Spread the batter on a greased baking tray and bake for 15 to 20 minutes at 175°C fan-assisted oven or 200°C top/bottom heat. For the icing, melt half a packet of butter in a saucepan. Then sift the icing sugar into the melted butter and stir in well. Now add the lemon juice and mix the icing until smooth. Spread the icing on the cooled cake and allow to set.